Advanced Search
Cancel
Found: 4 Piece 0.000 sn
- You can use the 'AND' / 'OR' / 'NOT' option for the things you want to add or remove.
- You can return to normal search by pressing the Cancel button.
Filters
Filters
Found: 4 Piece 0.000 sn
UN Sustainable Development : No poverty ✕Databases : Scopus ✕
Collection [2]
Researcher [2]
UN Sustainable Development [4]
Faculty / Institute [2]
Publication type [1]
Publication year [3]
Language [1]
Source [4]
Databases [5]
Index Type [3]
Publisher [4]
Department [2]
National/International [1]
Subject Headings [16]
No povertyEnding all forms of poverty everywhere
Access to Files

Exploring the impact of university support on students' entrepreneurial intentions: evidence from Kyrgyzstan

Azamat MAKSUDUNOV

Whether university support is meaningful in increasing students' entrepreneurial intentions (EI) remains largely under-investigated, especially in the context of Central Asian countries. In this study, we attempted to address this question by examining the effects of university support (comprised of educational support, concept development support, and business development support) on students' EI. We employed a structured questionnaire to collect data from 793 student respondents enrolled in 13 universities in Kyrgyzstan and performed descriptive and inferential statistical analyses. Our anal ...More

Article 2024 İktisadi ve İdari Bilimler Fakültesi Journal of Further and Higher Education48 ( 3 ) 21 Views
Access to Files

The free amino acid profiling of milk-and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

Ayçürök MACİTOVA

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ...More

Article 2024 Mühendislik Fakültesi Food Science and Applied Biotechnology7 ( 1 ) 5 Views
Access to Files

A FUZZY METHODOLOGY FOR LOCAL ENTREPRENEURIAL CULTURE EVALUATION: EVIDENCE FROM POST-SOVIET KYRGYZSTAN

Azamat MAKSUDUNOV

This paper assesses the local entrepreneurial culture based on the perceptions of local residents, by focusing on four distinct dimensions of the local entrepreneurial culture:

Article 2019 İktisadi ve İdari Bilimler Fakültesi South African Journal of Industrial Engineering30 ( 1 ) 126 Views
Access to Files

Perception towards Drivers of Entrepreneurship: A Cross-cultural Study on the University Students from Kyrgyzstan, Bhutan & Taiwan = Girişimciliği Etkileyen Faktörlere İlişkin Algı: Kırgız, Butan ve Tayvan Üniversite Öğrencileri Üzerine Kültürlerarası Bir Araştırma

Azamat MAKSUDUNOV

The purpose of this paper is to examine students’ perceptions toward drivers of entrepreneurship in the cross cultural context. The sample of the study consists of undergraduate students from Kyrgyzstan (n=200), Bhutan (n=200) and Taiwan (n=200) universities. Primary data were compiled by using face-to-face and online questionnaire methods. Descriptive statistics, paired sample t test and ANOVA were used for data analysis. The empirical findings reveal that Bhutanese students have the highest mean scores compared to other countries. Independence dimension is found to be the first driver for al ...More

Article 2020 İktisadi ve İdari Bilimler Fakültesi Sosyoekonomi28 ( 43 ) 152 Views
Our obligations and policy regarding cookies are subject to the TR Law on the Protection of Personal Data No. 6698.
OK
creativecommons
Bu site altında yer alan tüm kaynaklar Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.
Platforms